Specials

Quicksilver's Time of the Saison IV

Ingredients (All Grain, 11 gal)

20 lbsPilsen Malt; Malteries Franco-Belges

Pilsen Malt; Malteries Franco-Belges

Light in color and low in total protein, MFB Pilsen malt is produced from the finest European two-row barley. This malt is extremely well modified and can easily be mashed with a single-temperature infusion.

Irish Moss

A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

1 tspGrains of Paradise - Crushed, added at 5 minutes before end of boil (omitted from calculations)

Grains of Paradise

Pungent peppery flavor.

Wyeast 3724 Belgian Saison™

Wyeast 3724 Belgian Saison™

Notes

Prepare 1 liter of yeast starter of Wyeast French Saison 3711 Mash at 149 for 90 minutes. Boil 30 minutes before adding hops. Add 1 tsp crushed Grains of Paradise, zests and sugar to boil 5 minutes before end. Add EKG hops after stopping boil. Chill to 66 degrees. Oxygenate! Pitch. Once fermentation has started, apply heat (using a heating pad or blanket) a few degrees per day until it reaches 80 degrees. Ferment for 2 weeks or until terminal. Allow to come to room temp. Condition 2 more weeks on yeast. Cork and cage with priming sugar. I made invert sugar by using 1 lb of white cane and 1 lb of Raw cane sugar boiled for 1 hour with 1/2 tsp of citric acid. Bottle condition warm for at least 2 weeks.

Fermentables

Total:25.50 lbs

Efficiency:72%

Quantity

Proportion

Gravity

Color

Pilsen Malt

Pilsen Malt; Malteries Franco-Belges

Light in color and low in total protein, MFB Pilsen malt is produced from the finest European two-row barley. This malt is extremely well modified and can easily be mashed with a single-temperature infusion.

Torrified Wheat

Invert Sugar

Increases alcohol. Use in some Belgian or English ales. Made from sucrose & is 5-10% less fermentable than sucrose. Does not contain dextrins.

2.0 lbs

Hops

Total:7.0 oz

Kettle Gravity:1.053

Quantity

Boiled

Proportion

Bitterness

Utilization

Hallertau(3.9%)

Hallertau

Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.

1 oz

60 min

Liberty(4.5%)

Liberty

Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.

2 oz

60 min

Saaz(3.83%)

Saaz

Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

1 oz

30 min

East Kent Goldings(5.7%)

East Kent Goldings

Mild, slightly flowery.

1 oz

20 min

East Kent Goldings(5.7%)

East Kent Goldings

Mild, slightly flowery.

1 oz

1 min

East Kent Goldings(5.5%)

East Kent Goldings

Mild, slightly flowery.

1 oz

1 min

Discussion

spothier

Primed, corked and caged

2014-07-13 3:19pm

I kegged 5 gallons and corked and caged the other 6. The kegged beer tasted great but doesn't have the same mouth feel as the carbonation is different than a corked and caged bottle. The alcohol sneaks up on you as it's not very noticeable. I think this will be a good one in a month or so. I'll let you know. Every variation of this Saison has been as good or better than what I buy.

spothier

Corked and caged tasting

2014-07-29 5:50am

I used 5 oz of corn sugar to prime the 6 gallon batch. I think it's much better this way than on tap. Much better carbonation after just two weeks in the bottle and it should get better after a month. I think this is going to be my best one.